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INTRODUCTIONDear Friends,

This time I bring to you two rather unusual subjects….…SIZZLERS and BARBEQUES, which are particularly close to my heart.

Sizzlers are a recent 'inno-vention' that consist of an entire meal being served on a cast iron platter,

which is in turn placed on a wooden base.

Sizzlers probably originated a few centuries ago when meat was served on a heated cast iron plate to keep it piping hot, while the diner ate his meal. Today, however, they have become a cuisine of sorts by themselves as many specialty restaurants serve only Sizzlers on their menu. A sizzler is a combination of a main dish served with a choice of sauces and a large variety of accompaniments, making it a complete meal by itself!

The sizzlers featured here are inspired by a variety of world cuisines – great authentic recipes presented in a creative manner, resulting in innovative recipes. We have let loose the reins of our imagination to come up with mouthwatering, delectable combinations. Once you've gorged yourselves with these, I am sure you can create your own hot favourites

I love the tantalizing aroma of a well-made sizzler. Italian, Thai, Indonesian and Indian are among a few of the sizzlers I have enjoyed most…. both cooking, as well as eating! so they have found a place in this book.. Also included are some yummy dessert sizzlers among them my favorite, the fudgy brownies served with marinated fruits and warm chocolate sauce.

Barbeques are for outdoor cooking using the ancient technique of open fire and smoke and 'where there is smoke, there is bound to be flavour!' The barbeque season kick starts during the winter here in India and in the summer abroad. This is the time to dig out the charcoal, scrub down the barbecue and enjoy the great outdoors surrounded by friends and lots of enticing food sizzling over the fire. However, often vegetarians who are invited to barbeques end up with a very limited selection of foods, as most barbecued dishes are meat based. Even at cocktail parties, the vegetarian fare is restricted to unexciting bites like peanuts, cashew nuts and pakodas.

Time to forget this discomfort. You will find a slew of vegetarian barbecue recipes in the section on 'Barbeques and Grills', which has a delectable selection of vegetarian appetizers that include more than the usual tandoori marinade. These easy-to- make dishes can be prepared in a jiffy, for those unexpected guests …and will speak volumes about your culinary skills.

Another advantage is that you do not necessarily have to only grill or barbeque these dishes…you can also sauté them in a pan, making your work a lot easier…you will only miss the smoky flavour that barbeque grills impart!

All these scrumptious, finger licking recipes are simple to prepare and easy to eat…. and eat!

Happy cooking and grilling …

Cheers,

1. Paneer Tikka Sizzler

2. Indonesian Sizzler

3. Thai Sizzler

4. Lebanese Sizzler

5. Italian Sizzler

6. Mexican Sizzler

7. Continental Sizzler

8. Malpua Rabdi Sizzler

9. Sizzling Brownies

10. Carrot Pancake Sizzler

11. Fruit and Ice-cream Sizzler

1. Grilled Mediterranean Mushrooms

2. Barbequed Mushrooms and Peas

3. Cheesy Broccoli Stuffed Mushrooms

4. Sizzling Asparagus and Baby Corn

5. Grilled Hot ‘n’ Sweet Paneer

6. Sizzling Mushrooms in Salsa

7. Corn and Potato Kebabs

8. Grilled Pepper Bruschetta

9. Tandoori Gobi aur Broccoli

10. Cottage Cheese Cutlets

11. Moong Dal Seekh Kebabs

12. Suran Chana Dal Seekh Kebabs

13. Spicy Baby Corn

14. Pudina Aloo

15. Kand aur Shimla Mirch

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16. Basil Grilled Tomatoes and Onions

17. Dill Potatoes and Carrots

18. Cheesy Spinach Parcels

19. Grilled Curry Rice

20. Corn on the Cob

21. Tandoori Aloo aur Baby Corn

22. Aloo Shakarkand ke Kebab

23. Barbequed Pineapple Slices

1. Chilli Garlic Chutney

2. Green Chutney

3. Guacamole

4. Khajur Imli ki Chutney

5. Grilled Eggplant Dip

6. Barbeque Sauce

7. Spring Onion and Curd Dip

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Thai cooking is a tempting blend of Indian,Chinese and Malay cooking. Varying form the soothing coconut to fiery chillies, these flavours of Thailand on one platter are sure to stimulate your tastebuds and your appetite too!

For the sweet corn cutlets1½ cups tender sweet corn kernels, raw1 to 2 tablespoons red curry paste, recipe on page 142 teaspoons soya sauce1 to 2 tablespoons rice floursalt to tasteoil for deep frying

For the green rice1 cup long grained rice1 bay leaf4 tablespoons chopped coriander1 teaspoon fresh mint, chopped1 teaspoon fresh basil, chopped1 green chilli, finely chopped1 tablespoon oilsalt to taste

For the Thai red curry½ cup baby corn, halved¼ cup carrots, diced½ cup broccoli florets¼ cup mushrooms, sliced3 to 4 tablespoons red curry paste, recipe on page 141½ cups coconut milk½ teaspoon soya sauce6 to 8 basil leaves, chopped1 tablespoon cornflour, mixed in ½ cup water½ tablespoon oilsalt to taste

For the caramelized vegetables½ cup onions, sliced thickly1 cup capsicum, cut in to cubes1 cup zucchini, sliced

Preparation time :

15 minutes.

Cooking time :

60 minutes.

Makes 2 sizzlers.

For the sweet corn cutlets1. Lightly crush the sweet corn in a blender.2. Add the red curry paste, soya sauce and salt and bind it with the rice flour to make a soft dough.3. Using lightly oiled hands, shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown.4. Drain on absorbent paper. Keep aside.

For the green rice1. Wash and drain the rice.2. Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.3. Add 2 cups of water, the bay leaf and salt and cook on a slow flame, covered with a lid till all the liquid is absorbed.4. Lower the heat, cover the pan again and cook for 10 minutes or till the rice is done. 5. Remove the bay leaf. Stir in the coriander, mint, basil and green chilli. Keep aside.

For the Thai red curry1. Parboil the baby corn, carrots, broccoli and mushrooms and keep aside.2. Heat the oil in a pan, add the red curry paste and saute for a few seconds.3. Add the coconut milk, soya sauce, basil leaves and all the vegetables and bring to a boil.

½ teaspoon sugar2 teaspoons oilsalt and pepper to taste

To be ground into a red curry paste5 red chillies, soaked in warm water for 10 minutes and drained ½ cup onions, chopped4 cloves garlic, peeled ½ tablespoon ginger, grated1 stalk lemon grass½ tablespoon ground coriander (dhania) powder1 tablespoon ground cumin seeds (jeera) 1 teaspoon white pepper¼ teaspoon salt

Other ingredients1 tablespoon oil mixed with 1 tablespoon water

4. Add the cornflour paste and salt and simmer for 3 to 5 minutes till the curry thickens. Keep warm.

For the caramelized vegetables 1. Heat the oil in a pan, add the onions and sauté till the onions turn translucent.2. Add the capsicum and saute for 2 to 3 more minutes. Then add the zucchini slices.3. Add the sugar, salt and pepper and sauté till the vegetables are caramelized. Keep aside.

How to proceed1. Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.2. Arrange the caramelized vegetables on the sides of each cast iron plate.3. Place the warm green rice in the centre and pour the Thai red curry over it.4. Place 2 hot sweet corn cutlets on one side of the plate. 5. Repeat with the remaining ingredients on the second sizzler plate to make another sizzler. 6. Pour the oil-water mixture over the cast iron plates for a sizzling effect. Serve immediately.

When you parboil the vegetables for the curry, pour ice cold water over

them so that the cooking process is arrested, resulting in fresh looking vegetables.

Thai Sizzler

Let’s journey to Mexico….. . The land of tacos and tequila.This sizzler is a fiery combination of veggie filled tortillas served with a stir-fry and spicy paprika flavoured mashed potatoes.

For the corn tortillas½ cup maize flour (makai ka atta)½ cup whole wheat flour (gehun ka atta)a pinch of salt

For the tortilla filling¼ cup capsicum, chopped½ cup onions, chopped2 large cloves garlic, finely chopped1 green chilli, finely chopped¼ cup tomatoes, chopped¼ cup sweet corn kernels¼ cup paneer (cottage cheese), chopped¼ cup baked beans, canned2 tablespoons spring onion greens, finely chopped2 teaspoons oilsalt and pepper to taste2 tablespoons cheese, grated

For the Mexican tomato sauce1 kg. tomatoes ¾ cup onions, chopped 1 green chilli, chopped ½ teaspoon chilli powder ¼ teaspoon oregano 2 pinches sugar 2 tablespoons oilsalt to taste

For the vegetable stir-fry½ cup zucchini, sliced¼ cup carrots, sliced¼ cup baby corn, sliced¼ teaspoon roasted cumin seed (jeera) powder1 teaspoon buttersalt to taste

Preparation time :

25 minutes.

Cooking time :

60 minutes.

Makes 2 sizzlers.

For the corn tortillas1. Combine both the flours and salt and knead into a soft dough using warm water.2. Allow it to rest for 10 to 15 minutes. Divide the dough into 4 equal parts.3. Roll them into 4 chapatis approx. 150 mm. (6") in diameter.4. Cook them on a griddle (tava) till both sides are lightly browned. Keep aside.

For the tortilla filling 1. Heat the oil and sauté the capsicum, onions and garlic till the onions are translucent.2. Add the green chilli, tomatoes, corn, paneer, baked beans, salt and pepper and mix well.3. Remove from the flame and add the spring onion greens. Add in the cheese and keep aside.

For the Mexican tomato sauce1. Put the tomatoes in hot water for 10 minutes. Peel the skin and chop the tomatoes. 2. Heat the oil and sauté the onions for ½ minute. Add the green chilli and sauté again for a few seconds.3. Add the tomatoes, chilli powder, oregano, sugar and salt. Simmer for 10 to 12 minutes till it is thick. Keep aside.

For the vegetable stir-fry1. Heat the butter in a pan and add the vegetables.

For the paprika mashed potatoes1 cup boiled and mashed potatoes1 tablespoon butter1 to 2 tablespoons milk or cream½ teaspoon paprika or chilli powdersalt to taste

For the garnish½ cup spring onions, chopped¼ cup cheese, grated½ recipe guacamole, page 68

Other ingredients1 tablespoon oil mixed with 1 tablespoon water

2. Add the salt and ¼ cup of water and allow the vegetables to soften till the water evaporates.3. Add the cumin powder and mix well.

For the paprika mashed potatoes1. Combine the milk, butter and salt in a pan and bring to a boil over a slow flame till the butter melts. Add this to the mashed potatoes.2. Mix all the ingredients in a bowl till the mixture is smooth (strain the mixture if necessary to remove any lumps).3. Spoon into a piping bag and keep warm.

How to proceed1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.2. Fill the warm tortillas with the filling mixture and roll them up to make frankie rolls. Keep aside.3. Place 2 rolls on a hot sizzler plate and surround them with the vegetable stir-fry. 4. Pipe the paprika mashed potatoes on one side of the plate. 5. Pour the Mexican tomato sauce over the tortillas and sprinkle the spring onions and cheese on top. Serve topped with guacamole.6. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler. 7. Pour the oil-water mixture over the cast iron plates for a sizzling effect. Serve immediately.

Mexican Sizzler

Paneer Tikka Sizzler

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